* don’t worry, this doesn’t ​make the kimchi spicy - it ​just makes the brine taste ​very clean and refreshing

** gives it a very slight kick ​that makes it taste even ​more refreshing

DIRECTIONS

Step 1: Salt the cabbage

• Wash and cut cabbage into bite sized pieces
  
• Into a large bowl (linked in my Amazon storefront), add in the ​cabbage slices and fill the bowl with water so it covers the ​cabbage halfway
• Into bowl, add in chopped cucumbers (scoop out the seeds ​inside)
• Add 4 tbsp of coarse salt into the bowl and mix
• Let it sit for 30min - use this time to make the brine
  

Step 2: MAKE the KIMCHI BRINE

• Make flour porridge: mix 1 tbsp flour with 2.5 cups water into a ​small pot. On med-high heat, bring it to a boil then turn of ​stove. Let it cool.
  
• Blend Asian pear, garlic, ginger, 4 green chili peppers, ​fermented salted shrimp, 3/4 cup water. Set aside.
  
• After the 30min of salting, add to the bowl (keep the salt ​water): green onions chopped into 2in pieces, chopped onions, ​chopped red chili peppers
• Pour blender mix in through a strainer into the bowl - keep ​adding water into the strainer until the mixture seeps all the ​way out (I used about 1 liter of water)
• Pour in the cooled flour porridge through a strainer

Step 3: Storing

• Transfer big bowl into a kimchi container (linked in my ​Amazon storefront)
  
• Cover and let sit at room temperature until it ferments (1..5-2 ​days). You’ll know it’s fermenting once you see bubbles form
  
• Once it’s fermenting, move it to the fridge to slow down the ​fermentation process.
  

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